Slice the mushrooms and place them in a stewpan or skillet with 2 tablespoons of butter.
Cook the mushrooms over medium heat until tender, then season with salt and pepper to taste.
Transfer the cooked mushrooms to a shallow baking dish, pouring any remaining butter over them.
Carefully crack the eggs over the mushrooms, ensuring they are evenly distributed.
Sprinkle the eggs and mushrooms with bread crumbs, then add small bits of butter on top.
Place the baking dish in the preheated oven and bake for 4-5 minutes or until the egg whites are set but the yolks are still slightly runny.
Remove from the oven and serve immediately.
Notes / Tips / Wine Advice:
Wine advice:
Pair these indulgent baked eggs with mushrooms with a light and fruity white wine such as Pinot Grigio or Sauvignon Blanc. The wine's acidity will complement the earthiness of the mushrooms and add brightness to the dish.